Dinner Tonight: Green Chile Hominy Casserole with Chorizo

If you have about 45 minutes to spend in the kitchen, Dinner Tonight: Green Chile Hominy Casserole with Chorizo might be a great gluten free recipe to try. For $1.77 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 446 calories, 19g of protein, and 30g of fat. This recipe serves 6. It works well as a main course. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Serious Eats has 291 fans. Head to the store and pick up chorizo, lime juice, ground cumin, and a few other things to make it today. With a spoonacular score of 67%, this dish is solid. Users who liked this recipe also liked Dinner Tonight: Rice with Chorizo, Shrimp, and Green Olives, Dinner Tonight: Fingerling Potato Salad with Green Chile-Cilantro Salsa, and Dinner Tonight: Squash and Mushroom Hominy.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Preheat broiler to high and lay poblano chiles on small baking sheet. Broil, turning occasionally, until blackened on all sides (alternatively, you can blacken chiles directly on open flame of gas burner). Adjust oven rack to middle position and set oven to 350°F. Transfer chiles to bowl and cover with kitchen towel or plate. After 10 minutes, remove skins, stem, and seeds. Rinse and dry flesh. Cut into 1/2-inch dice. 2 Meanwhile, preheat oven to 350°F. In 10-inch cast iron skillet, heat vegetable oil until shimmering. Add chorizo and cook, breaking up until crumbled and stirring occasionally, until brown and crisp, 8-10 minutes. Remove with slotted spoon to plate lined with paper towels to drain, and pour off all but oneteaspoon fat from skillet. 3 Add onions and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, one minute longer. Add the cumin, cayenne, diced poblano chile, and chorizo, and stir to combine. Add hominy, sour cream, cilantro, lime juice, and half the cheese. Stir until well-combined, then season to taste with salt and pepper. Top with remaining cheese and bake until brown and bubbling, about 30 minutes. Allow to cool slightly before serving.

 

Step by step:

1. 1

2. Preheat broiler to high and lay poblano chiles on small baking sheet. Broil, turning occasionally, until blackened on all sides (alternatively, you can blacken chiles directly on open flame of gas burner). Adjust oven rack to middle position and set oven to 350°F.

3. Transfer chiles to bowl and cover with kitchen towel or plate. After 10 minutes, remove skins, stem, and seeds. Rinse and dry flesh.

4. Cut into 1/2-inch dice.

5. 2

6. Meanwhile, preheat oven to 350°F. In 10-inch cast iron skillet, heat vegetable oil until shimmering.

7. Add chorizo and cook, breaking up until crumbled and stirring occasionally, until brown and crisp, 8-10 minutes.

8. Remove with slotted spoon to plate lined with paper towels to drain, and pour off all but oneteaspoon fat from skillet.

9. 3

10. Add onions and cook, stirring frequently, until translucent, about 5 minutes.

11. Add the garlic and cook, stirring constantly, until fragrant, one minute longer.

12. Add the cumin, cayenne, diced poblano chile, and chorizo, and stir to combine.

13. Add hominy, sour cream, cilantro, lime juice, and half the cheese. Stir until well-combined, then season to taste with salt and pepper. Top with remaining cheese and bake until brown and bubbling, about 30 minutes. Allow to cool slightly before serving.

Nutrition Information:

covered percent of daily need